1In a pot of water over high heat, add the maltose and let it dissolve. Add the rice vinegar. Transfer in the chicken feet, cover, and bring to a boil. Discard the water and drain. Air-dry or pat dry the chicken feet.
2In a pot of water over high heat, add the maltose and let it dissolve. Add the rice vinegar. Transfer in the chicken feet, cover, and bring to a boil. Discard the water and drain. Air-dry or pat dry the chicken feet.
3In a pot of water over high heat, add the maltose and let it dissolve. Add the rice vinegar. Transfer in the chicken feet, cover, and bring to a boil. Discard the water and drain. Air-dry or pat dry the chicken feet.
4In a pot over high heat, pour in the canola oil and heat it to 350°F (177°C). Fry the chicken feet in batches until golden brown, 3 minutes.
5In a pot over high heat, pour in the canola oil and heat it to 350°F (177°C). Fry the chicken feet in batches until golden brown, 3 minutes.
6In a pot over high heat, pour in the canola oil and heat it to 350°F (177°C). Fry the chicken feet in batches until golden brown, 3 minutes.
7Remove the chicken feet and soak in ice water for 1 hour until the skin puffs up. Discard the water and drain.
8Remove the chicken feet and soak in ice water for 1 hour until the skin puffs up. Discard the water and drain.
9Remove the chicken feet and soak in ice water for 1 hour until the skin puffs up. Discard the water and drain.
10In a pot over medium heat, add the extra light olive oil, ginger, scallions, and garlic. Stir-fry until aromatic, 30 seconds. Add the sugar and stir-fry for 3 minutes. Add the fermented black soybean and Pixian chili bean paste, and stir-fry for another 30 seconds. Pour in the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and cook for another 30 seconds. Return the chicken feet and stir-fry for 2 minutes. Pour in the water to cover all the chicken feet, and mix well. Place in the bay leaves, cover, bring to a boil, and simmer for 45 minutes.
11In a pot over medium heat, add the extra light olive oil, ginger, scallions, and garlic. Stir-fry until aromatic, 30 seconds. Add the sugar and stir-fry for 3 minutes. Add the fermented black soybean and Pixian chili bean paste, and stir-fry for another 30 seconds. Pour in the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and cook for another 30 seconds. Return the chicken feet and stir-fry for 2 minutes. Pour in the water to cover all the chicken feet, and mix well. Place in the bay leaves, cover, bring to a boil, and simmer for 45 minutes.
12In a pot over medium heat, add the extra light olive oil, ginger, scallions, and garlic. Stir-fry until aromatic, 30 seconds. Add the sugar and stir-fry for 3 minutes. Add the fermented black soybean and Pixian chili bean paste, and stir-fry for another 30 seconds. Pour in the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and cook for another 30 seconds. Return the chicken feet and stir-fry for 2 minutes. Pour in the water to cover all the chicken feet, and mix well. Place in the bay leaves, cover, bring to a boil, and simmer for 45 minutes.
13Uncover, turn to high heat to reduce the sauce for 5 minutes. Turn off the heat, and soak the chicken feet in the sauce for 2 hours.
14Uncover, turn to high heat to reduce the sauce for 5 minutes. Turn off the heat, and soak the chicken feet in the sauce for 2 hours.
15Uncover, turn to high heat to reduce the sauce for 5 minutes. Turn off the heat, and soak the chicken feet in the sauce for 2 hours.
16Place a few chicken feet in a small bowl. Then transfer to a bamboo steamer. In a large steamer over high heat, bring water to a boil. Place the bamboo steamer in the large steamer. Steam for 10 minutes.
17Place a few chicken feet in a small bowl. Then transfer to a bamboo steamer. In a large steamer over high heat, bring water to a boil. Place the bamboo steamer in the large steamer. Steam for 10 minutes.
18Place a few chicken feet in a small bowl. Then transfer to a bamboo steamer. In a large steamer over high heat, bring water to a boil. Place the bamboo steamer in the large steamer. Steam for 10 minutes.
Ingredients
2 pounds chicken feet, rinsed, nails off
2 pounds chicken feet, rinsed, nails off
2 pounds chicken feet, rinsed, nails off
2 tablespoons maltose
2 tablespoons maltose
2 tablespoons maltose
2 tablespoons white rice vinegar
2 tablespoons white rice vinegar
2 tablespoons white rice vinegar
8 cups canola oil, for frying
8 cups canola oil, for frying
8 cups canola oil, for frying
1 tablespoon extra light olive oil
1 tablespoon extra light olive oil
1 tablespoon extra light olive oil
3 slices ginger, sliced
3 slices ginger, sliced
3 slices ginger, sliced
2 stalks scallions, white part, cut into 1/2-inch pieces
2 stalks scallions, white part, cut into 1/2-inch pieces
2 stalks scallions, white part, cut into 1/2-inch pieces
3 cloves garlic, smashed
3 cloves garlic, smashed
3 cloves garlic, smashed
2 tablespoons sugar
2 tablespoons sugar
2 tablespoons sugar
1 tablespoon fermented black soybean (douchi)
1 tablespoon fermented black soybean (douchi)
1 tablespoon fermented black soybean (douchi)
1 tablespoon Pixian (Pixian doubanjiang)
1 tablespoon Pixian (Pixian doubanjiang)
1 tablespoon Pixian (Pixian doubanjiang)
4 cups water
4 cups water
4 cups water
2 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon dark soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
2 tablespoons oyster sauce
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine
2 tablespoons Shaoxing wine
2 tablespoons Shaoxing wine
2 bay leaves
2 bay leaves
2 bay leaves
Equipment
potlarge steamerbamboo steamer
CiCi Li - The Yummiest Chicken Feet Dim Sum Recipe | Clip Recipe